FIELD: food-processing industry, in particular, preparing of hydrocolloid confectioneries comprising at least one hydrocolloid such as jelly and chewing gum.
SUBSTANCE: confectionery product contains iota-carragheenan in an amount of 0.1-5% by weight of product. Said product may include at least one hydrocolloid of other kind, such as agar-agar, xanthylic gum, carob tree gum, hellanic gum, Arabic gum, pectin, gelatin, cappa-carragheenan, guar gum, starch, milk protein or cereals. Confectionery product is prepared by mixing components to produce syrup, boiling out syrup and forming resultant mass for obtaining of confectionery product.
EFFECT: provision for obtaining of product with elastic non-sticking gel-like stable consistency.
9 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CHEWING CONFECTIONERY PRODUCT | 2000 |
|
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|
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|
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| COMPLEX JELLY-CONTAINING FOOD COMPOSITION AND METHOD FOR PRODUCTION THEREOF | 2002 |
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| PLASTIC EDIBLE COMPOSITION | 2007 |
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| VITAMINOUS JELLY MARMALADE AND ITS PRODUCTION METHOD | 2010 |
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RU2468605C2 |
